Sunday, 6 November 2016

Idli and
Sambar is a heavenly Combo and the most loved food in South India .The
combination of both is still more a hit .Piping hot Idli’s are soaked and
dunked fully in Sambar and garnished with Ghee and Coriander leaves.

1.Prepare
Idli batter the previous day, ferment it and keep ready. Grease the Mini Idli
molds with ghee /Oil and pour the Idli batter in it.

2.Steam the
Idli pan with Water and cook the Idli for 10 mins or till done .Prick with a fork
and check if its cooked .Remove the Idli mould outside the pan sprinkle a dash
of water and let it rest for 2 mins and then run a spoon around the Idli’s to
unmould it easily.

3.Keep the
Idli and the Sambar Ready, Take the serving plate and arrange the idli.

4.Pour Sambar
fully till the Idli’s are completely soaked in Sambar. Drizzle in ghee and the garnish
with Coriander leaves and finely chopped onions .Serve hot.